Preparation

• 1
  Preheat the oven to 180°C and grease a 15x10x1 inch baking pan
• 2
  layer 8 sheets of phyllo pastry, one at a time and brush each with melted butter
• 3
  in a bowl mix the nuts, chocolate, sugar, cinnamon, and lemon rind
• 4
  Sprinkle 2 cups of this mixture on top of the phyllo
• 5
  add four more sheets of buttered phyllo as before
• 6
  top these with two more cups of the nut mixture
• 7
  add four more sheets, each brushed with butter and top with the remaining nut mixture
• 8
  add the remaining phyllo, each sheet brushed with butter and pour any remaining butter on top of the cake
• 9
  with a sharp knife cut the baklava into small triangles or diamonds and bake for 45 minutes until golden in colour
• 10
  While the baklava is baking combine all the syrup ingredients in a saucepan and bring to boil, stirring occasionally
• 11
  reduce the heat and simmer for 20 minutes
• 12
  pour this syrup over the warm baklava and leave the cake to cool completely before you remove it from the pan.